Spherical particle, and food suspensions and consumable masses having spherical particles

Abstract

Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and / or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and / or liquid and / or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.

Description

[0001]This application is a National Stage completion of PCT / EP2014 / 071050 filed Oct. 1, 2014, which claims priority from European patent application No. 13186911.7 filed Oct. 1, 2013.FIELD OF THE INVENTION[0002]The invention relates to spherical particles, to agglomerates of spherical particles, to methods for producing spherical particles, to food suspensions and consumable masses having spherical particles and to food products comprising a food suspension and / or a consumable mass.BACKGROUND OF THE INVENTION[0003]For producing conventional chocolate products particles, typically comprising crystalline sugar, cocoa constituents and / or dried milk constituents, are suspended in liquid cocoa butter. This is precrystallized in a temperature conditioning operation, with cooling, and lastly finally solidified, in particular crystallized, with cooling.[0004]Chocolate products should nave a high sensorial quality, Sensorial quality here is understood as meaning the quality of the taste and...

AI Technical Summary

Benefits of technology

The patent aims to provide ingredients and methods for making food products that are calorie-reduced, but still meet high standards for consistency, texture, taste, and stability. The goal is to create a more efficient and effective way of producing these food products while reducing energy requirements.

Problems solved by technology

These operations (fine rolling, couching) are extremely time- and energy-consuming.

The sensorial quality cannot be improved by rolling or couching.

The resulting product has only limited flowability.

However, these grains are not suitable for the production of chocolate products.

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